Chocolate Pie Pastry Dough
Published by Robert Rose
Try a rich chocolate crust instead of a regular flaky crust. It will enhance any berry or pumpkin-type pie.
Pre-baking is needed when making a pie that does not require the filling to be baked in the pie (such as Lemon Meringue) but the crust needs to be baked prior to adding the filling. To pre-bake: Preheat the oven to 350°F (180°C). Prick bottom and sides of pie shell with tines of fork. Bake until light brown, 15 to 20 minutes. Check crust about halfway to see if crust is puffing up. If it is, prick bottom crust with a fork or pat down with scrunched-up paper towel. Return to oven to finish baking.
Total Timeunder 2 hours
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey
Type of Dishdessert, pie
- 1½ cups all purpose flour (375 mL)
- 2 tbsp unsweetened Dutch-process cocoa powder, sifted (25 mL)
- 1 tbsp granulated sugar (15 mL)
- ¼ tsp salt (1 mL)
- ½ cup vegetable shortening, cut into small pieces (125 mL)
- 3 to 4 tbsp ice water (45 to 60 mL)
- Blending fork
In a large bowl, using a blending fork, blend together flour, cocoa, sugar and salt. Add shortening and blend until dough resembles coarse crumbs.
Add ice water, by spoonfuls, while tossing mixture with fork. Add only enough water to make dough stick together. Press dough into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, about 20 minutes.
Fill and bake according to recipe directions.
2007 George Geary